Dinner was supposed to be one of our faves: Korean Style Flanken Short Ribs in the Multi Pot, but…
Even though I looked up availability on line before we went out and about shopping, the store I thought would have Gochujang did not.
Bummer.
What they did have, though, was a Sriracha and Roasted Garlic Barbecue Sauce.
Hmmm.
It. COULD. Work!
Spoiler alert: it did work, and might could be even better than the original Gochujang version, so, winner!
INGREDIENTS
•1/4 cup Sriracha Barbecue Sauce
•1/4 cup water
•1/4 cup lower sodium tamari
•1/2 pear, peeled, cored, and diced
•2 tbsp brown sugar
•1 tbsp Sherry Peppers Sauce*
•2 cloves garlic, minced
•2 tsp grated ginger
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Add all of the ingredients to a blender or immersion blender beaker and pulse until nicely blended and smooth.
Add the sauce to the container of your multi pot and arrange browned Flanken-cut short ribs on top – full details on this method can be found here, or in tomorrow’s post.
Note: if you do not have a multi pot or pressure cooker, you can still use this sauce on the grill or in the oven on chicken, fish, regular ribs, any number of things, really.
Really great sauce. I am thinking swordfish or salmon next time.